In a mixing bowl, combine flour and powdered sugar. Add cold butter and mix until crumbly.

Stir in the egg yolk and enough ice water to form a dough. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.

Preheat the oven to 350°F (175°C). Roll out the dough and fit it into a tart pan. Prick the bottom with a fork.

Bake for 15 minutes or until lightly golden. Remove from oven and let cool.

In a saucepan, whisk together mango puree, sugar, eggs, and lime juice over medium heat.

Cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10 minutes.

Remove from heat and stir in the butter until melted and smooth. Strain the curd through a fine sieve to remove any lumps.

Pour the mango curd into the cooled tart shell and refrigerate until set, about 2 hours.